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french country ale
Bière de Garde • Partial Mash • 5 gal
will try this next week
October 24, 2006 pm 08:54pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 4.93 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.80 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 5.36 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 0.36 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.3 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 0.50 oz
Hallertau - 4.5 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: D - Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.060 - 1.080 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.016 | |
| Color: | 12.4 SRM | 6 - 19 | |
| Alcohol: | 7.2% ABV | 6% - 8.5% | |
| Bitterness: | 27.0 IBU | 18 - 28 | |
Discussion
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